Sunday Dinner – 16 December 2018

This week it was grilled pork chops, vinegar potatoes and sautéed green beans for Sunday Dinner.

I usually marinate the chops, but this time I simply seasoned with Custom Culinary Spice and grilled them. I used the Salt & Vinegar Potatoes recipe from Kitchn, and it came out even more delicious this time, roasting the par cooked potatoes on the Genesis. Claudia steamed the green beans for a bit, and then sautéed them with some onions and Penzey’s Mural of Flavor herb mix. She and Aunt Pat made a nice salad with raspberry vinaigrette too.

Wine was the 2017 Crowdpleazin Dry Creek Zinfandel. Really tasty, and we got to try out a Rabbit aerator that Pat gave us. I’d always thought that it was only old, high-tannin reds that could benefit from aeration, but it amped up the bouquet and flavor of this young jammy Cali Zinfandel nicely. Looking forward to trying it on a bottle of white wine soon.

Sunday Dinner -12 August 2018

This was a simple, delicious meal. We had some pork chops in the freezer, so I decided to use one of my favorite brines for pork from Vrobel. We were out of Bourbon, so I used dark rum in the brine, and also omitted the glaze.

For the Hasselback Potatoes, we used bakers. I made slits in them 1/8th inch apart, sprayed them with olive oil, and sprinkled with onion powder, garlic powder, salt and pepper. They went into a pan on the grill over indirect heat for 30 minutes, then got hit with olive oil again, roasted another 20 minutes, then I put them over direct heat for another 15. I’d put some cloves of garlic in olive oil in the bottom of the pan as well.

The pork chops were on for maybe twenty-five minutes total over direct heat. Claudia cooked some corn that had been put away last year, and made a nice fresh green salad. She also baked a banana cake from scratch earlier in the day for dessert.